Quesbo Little Chefs · Cooking adventures around the world
A tangy spice. A little bread boat.
A table made for sharing.
Roast sumac chicken wings, shape little cheese pide, cook mild köfte and stir creamy sütlaç. Four family recipes and a new stamp for your tasty passport.
Merhaba! Welcome to a new stop in Quesbo’s Cooking Adventures Around the World. Find a grown-up cooking companion, choose your kitchen jobs and discover how good food comes together one small step at a time.
Our menu explores four family adaptations inspired by Turkish cooking: tangy sumac chicken wings, cheese-filled bread boats, gently seasoned beef köfte and a comforting rice pudding. Turkey, also known as Türkiye, has many regional food traditions. Choose one dish today, or explore all four across several cooking sessions. Each recipe makes enough to share between four.
Choose your first taste
A little taste of Turkey
Turkey’s food traditions vary from region to region. Breads, vegetables, pulses, dairy foods and many ways of preparing meat appear at family tables. This small menu brings together sumac’s tangy flavour, cheese pide, mild köfte and a milk-and-rice dessert called sütlaç.
Quesbo’s imaginary passport adventure
Quesbo unfolded the cooking passport beside four empty plates. One little chef wanted the biggest pide; another wanted to keep every golden wing. Then someone suggested a tasting table. With their grown-up’s help, they made smaller portions, passed the dishes and asked what each person would like to try. Sharing did not mean everyone had to like the same thing. It meant leaving room for another person’s choice—and offering a helping hand before the meal was ready.
What can you share in the kitchen besides food: a job, an idea or a thank-you?
A tangy roast 01 / 04
Sumac Chicken Wings
Oven-roasted chicken with lemony sumac, garlic and a golden finish
These gently seasoned wings introduce little chefs to sumac: a deep red spice with a bright, tangy flavour. Our oven version takes its inspiration from Turkish chicken wings, or tavuk kanat, and keeps the seasoning mild. Make a tray to share, with an adult removing the meat from the bones for children.
Ingredients
For the wings
- 1 kg chicken wings, already separated into drumettes and flats, with wing tips removed
- 1 tbsp ground sumac
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 garlic cloves, finely grated
- ½ tsp sweet paprika, not hot paprika
- ½ tsp dried oregano
- ¼ tsp salt, optional
To serve
- 1 tbsp finely chopped flat-leaf parsley
- Lemon wedges
- Cucumber and tomato, cut into pieces suitable for the children eating them
- Flatbread, optional
Cook together
Little hands can- Measure the sumac and other seasonings before the chicken is added.
- Stir the clean marinade with a spoon.
- Arrange the serving vegetables and lemon wedges with help.
- Handle the raw chicken, keep it chilled and clean up afterwards.
- Manage the oven, hot trays, tongs and thermometer.
- Remove all bones and cartilage from children’s portions and check the serving temperature.
Large bowl and cover, Measuring spoons, Large shallow roasting tray and baking paper, Tongs and oven gloves, Clean food thermometer, Knife and separate chopping board for vegetables
Let’s cook
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Make the tangy seasoning
Wash hands and clear a space for the chicken. In a large bowl, mix the sumac, olive oil, lemon juice, garlic, sweet paprika, oregano and optional salt. Children can measure the ingredients and stir this mixture before any raw chicken is added. Prepare the serving vegetables separately on a clean board.
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Coat and chill the wings
An adult adds the chicken and turns it with tongs until every piece is coated. Do not wash raw chicken. Cover the bowl and refrigerate for 30 minutes, or for up to 12 hours if preparing ahead. Wash hands, utensils and any surfaces that touched the raw chicken before continuing.
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Arrange for roasting
An adult heats the oven to 200°C / 180°C fan / gas 6. Line a large shallow roasting tray with baking paper suitable for that temperature. Arrange the wings in a single layer with space between them; use two trays if needed. Leave excess liquid behind in the bowl and discard it rather than keeping it as a sauce.
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Roast and turn
Roast for 25 minutes. Using oven gloves and tongs, an adult turns every piece, then roasts for another 20–25 minutes until golden. If using two trays, swap their oven positions when turning. The timings are a guide: larger pieces may need longer, and the meat must be fully cooked even if the skin already looks brown.
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Check the chicken
An adult checks several of the largest pieces with a clean food thermometer, inserting the probe into the thickest meat without touching bone. The centre must reach at least 75°C and remain there for 30 seconds. Return undercooked pieces to the oven and check again with a cleaned probe. Transfer cooked wings to a clean plate and rest for 5 minutes.
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Serve a little Turkish feast
Sprinkle with parsley and add lemon wedges, vegetables and optional flatbread. An adult removes the meat from the bones for children, checks carefully for small bones and cartilage, and cuts it into suitable pieces. Let their portions cool to a comfortable temperature. Try a little chicken with and without an extra squeeze of lemon.
From the table: Tavuk kanat means chicken wings in Turkish. Turkish wing seasonings vary, and sumac brings a tangy note to many savoury dishes. This is a mild oven adaptation, with sweet paprika and no hot chilli.
↑ Back to the recipe menuLittle bread boats 02 / 04
Mini Cheese Pide
Little bread boats with feta, mozzarella and parsley
Shape, fill and pinch: these little pide turn bread making into a kitchen adventure. A soft yeast dough holds a mixture of crumbly feta and stretchy mozzarella. Four small boats make a family lunch with vegetables, or divide the dough into eight mini boats for sharing.
Ingredients
For the dough
- 300 g strong white bread flour, plus a little for dusting
- 7 g fast-action dried yeast
- 1 tsp caster sugar
- ½ tsp salt
- 180 ml lukewarm water, not hot
- 1 tbsp olive oil, plus 1 tsp for the bowl
For the filling and finish
- 120 g feta, crumbled
- 120 g firm mozzarella, grated; avoid very wet mozzarella
- 1 tbsp finely chopped flat-leaf parsley
- 1 tsp olive oil, for brushing the dough edges
- Cucumber and tomato, to serve
Cook together
Little hands can- Weigh flour and mix the dry ingredients.
- Knead dough with help, then watch it grow.
- Crumble feta, fill the bread boats and pinch their ends.
- Check the water is lukewarm and supervise dough handling.
- Prepare vegetables and manage the oven and hot trays.
- Check the bread is baked and the cheese is safe to eat.
Large mixing bowl and cover, Kitchen scales and measuring jug, Measuring spoons, Rolling pin, Two baking trays and baking paper, Pastry brush, wire rack and oven gloves
Let’s cook
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Bring the dough together
Wash hands. Put the flour, fast-action yeast, sugar and salt in a large bowl and stir to combine. Add the lukewarm water and 1 tablespoon olive oil. Mix with a spoon until the mixture looks shaggy, then gather it into a dough with clean hands. If a patch of dry flour will not join in, add water 1 teaspoon at a time.
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Knead and let it rise
Knead on a lightly floured surface for 8–10 minutes until the dough feels smooth and springy. Try not to add much extra flour: a slightly tacky dough makes softer bread. Rub the bowl with 1 teaspoon oil, place the dough inside and cover. Leave in a warm, draught-free place for 60–90 minutes, until roughly doubled in size. Do not taste raw dough or flour.
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Mix the cheese filling
When the dough is nearly ready, an adult heats the oven to 220°C / 200°C fan / gas 7 and lines two baking trays with baking paper. Mix the feta, mozzarella and parsley in a bowl. The feta seasons the filling, so no extra salt is needed. An adult cuts the vegetables for serving on a clean board.
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Make four little boats
Gently press the air out of the risen dough. Divide into four equal pieces and roll each into an oval about 20 cm long and 10 cm wide, roughly 5 mm thick. For eight mini pide, divide into eight pieces and roll to about 14 cm by 8 cm. Transfer the ovals to the prepared trays before filling, leaving room between them.
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Fill, pinch and bake
Divide the cheese between the ovals, leaving a 2 cm bare border. Fold the long edges inward over the filling edge, then pinch the ends firmly together to make pointed boats. Brush the exposed dough lightly with the remaining teaspoon of oil. An adult bakes the four small pide for 18–22 minutes, or the eight mini ones for 14–18 minutes, until the edges are golden, the cheese has melted and the bases are cooked. Swap tray positions halfway through if they colour unevenly.
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Cool, cut and share
An adult transfers the pide to a wire rack for 5 minutes. Check underneath: the base should feel firm rather than damp or doughy; return any underbaked pide to the oven for a few more minutes. Cut into manageable pieces and check that the cheese is no longer too hot before serving children. Add the cucumber and tomato, then compare the soft middle with the crisp edges.
From the table: Pide is a Turkish flatbread with many different fillings and shapes. These pointed boats use two easy-to-find cheeses; they are our small family version of cheese pide, rather than a claim to one regional recipe.
↑ Back to the recipe menuA savoury favourite 03 / 04
Mild Beef Köfte
Little oval beef patties with parsley, onion and gentle cumin
Köfte come in many shapes and flavours across Turkey. Our family version makes small oval patties with beef, a little onion and a warm pinch of cumin. The seasoning stays mild, and cucumber and tomato add a fresh, colourful side.
Ingredients
For the köfte
- 500 g beef mince, about 10–15% fat
- 1 small onion, about 80 g, peeled
- 1 garlic clove, finely grated
- 30 g fine dried breadcrumbs
- 2 tbsp water
- 2 tbsp finely chopped flat-leaf parsley
- 1 tsp ground cumin
- ¼ tsp ground black pepper, optional
- ¼ tsp salt, optional
- 1 tbsp olive oil, for cooking
To serve
- ½ cucumber and 2 tomatoes, cut into suitable pieces
- Lemon wedges, optional
- Flatbread, optional
Cook together
Little hands can- Measure breadcrumbs and cumin before the beef is added.
- Mix the clean onion-and-herb mixture with a spoon.
- Arrange cucumber and tomato on the serving plates with help.
- Grate and chop ingredients; mix and shape the raw mince.
- Manage the hot frying pan, warm oven and thermometer.
- Keep raw and cooked meat utensils separate and prepare children’s portions.
Large bowl, Grater, knife and chopping board, Measuring spoons and kitchen scales, Plate and cover, Large non-stick frying pan and spatula, Ovenproof dish and oven gloves, Clean food thermometer
Let’s cook
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Prepare the flavourings
Wash hands. An adult coarsely grates the onion, then gently squeezes away excess liquid so it will not make the mixture wet. Put the onion in a large bowl with the garlic, breadcrumbs, water, parsley, cumin and optional pepper and salt. Children can help measure and mix these ingredients before the raw meat is added.
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Mix the beef
An adult adds the mince and works everything together with clean hands for about 2 minutes, until evenly combined and slightly sticky. This helps the köfte hold together without an egg. Do not taste the raw mixture. If it feels very loose, let it stand for 5 minutes so the breadcrumbs can absorb the moisture.
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Shape and chill
An adult divides the mixture into 16 equal portions. Shape each into a smooth oval patty about 6 cm long and no more than 1.5 cm thick, pressing out cracks. Place on a plate, cover and refrigerate for 15 minutes. Wash hands, utensils and surfaces after handling raw meat. Meanwhile, prepare the serving vegetables separately on a clean board.
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Cook the first batch
An adult heats the oven to 120°C / 100°C fan to keep the first batch warm. Heat half the olive oil in a large non-stick frying pan over a medium heat. Add eight köfte with space between them. Cook for about 5–6 minutes on the first side, then turn carefully and cook for another 5–6 minutes. Reduce the heat if the outside is browning too quickly. Avoid pressing down on the patties, which squeezes out their juices.
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Check and finish the köfte
Check the centre of a few of the thickest patties with a clean food thermometer: they must reach at least 75°C and stay there for 30 seconds. Continue cooking and recheck if necessary. Move the cooked batch to a clean dish and keep warm in a low oven while cooking the remaining eight in the remaining oil. Check this batch in the same way. Use a clean serving utensil for the cooked meat.
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Build a colourful plate
Serve four small köfte per person with cucumber, tomato, optional flatbread and lemon wedges. An adult cuts children’s köfte into pieces appropriate for their age and checks the temperature. Little chefs can arrange the vegetables, then decide whether they prefer a bite of köfte by itself or with a little squeeze of lemon.
From the table: Köfte is a broad family of Turkish meatball and patty dishes, with regional and household variations. Onion, herbs and spices bring flavour to this mild beef version; the small oval shape helps it cook evenly.
↑ Back to the recipe menuA creamy finish 04 / 04
Sütlaç Rice Pudding
Creamy Turkish-style milk rice pudding with an optional cinnamon sprinkle
A saucepan, a little rice and some milk become four comforting bowls of sütlaç. This gentle stovetop version has soft rice grains in a creamy pudding, with a small amount of cornflour to help it thicken. There is no egg and no baked crust; finish with a light sprinkle of cinnamon if your family likes it.
Ingredients
For the pudding
- 70 g pudding rice or another short-grain white rice
- 200 ml water, plus a splash more if needed
- 600 ml whole milk
- 50 g caster sugar
- 10 g cornflour
- ½ tsp vanilla extract, optional
To finish
- ¼ tsp ground cinnamon, optional, divided between the bowls
Cook together
Little hands can- Weigh the rice and sugar.
- Mix cornflour with the reserved cold milk away from the hob.
- Sprinkle a little cinnamon over cooled bowls with help.
- Manage the saucepan, stirring and hot milk.
- Check that the rice is fully tender and the pudding is cooked.
- Portion, cool and refrigerate the pudding promptly, and check the serving temperature.
Kitchen scales and measuring jug, Fine sieve, Medium heavy-based saucepan, Wooden spoon or silicone spatula, Small jug or bowl, Four heatproof dessert bowls, Shallow tray for cooling, if needed
Let’s cook
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Measure and rinse
Wash hands. Measure the rice, water, milk and sugar. Rinse the rice briefly in a fine sieve and drain. Reserve 50 ml of the cold milk in a small jug for the cornflour later; keep it chilled. Set out four heatproof dessert bowls before cooking begins.
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Soften the rice
An adult puts the rice and 200 ml water in a medium heavy-based saucepan. Bring to a gentle simmer, then cook over a low heat for about 15–20 minutes, stirring occasionally, until the grains are tender. If the water disappears while the rice still feels firm, add a little more water and continue simmering. Do not let it catch on the bottom.
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Add the milk
Pour in the remaining 550 ml milk. Bring back to a gentle simmer over a medium-low heat, then cook for about 12–15 minutes, stirring often and sweeping the spoon across the base. The rice should be very soft. Keep the heat gentle: milk can rise suddenly and boil over. This saucepan work is an adult job.
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Make a smooth thickener
In the small jug, mix the cornflour with the reserved 50 ml cold milk until completely smooth. Stir the sugar and optional vanilla into the hot rice mixture. Stir the cornflour mixture again, then pour it into the saucepan in a thin stream while the adult stirs continuously.
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Finish the creamy pudding
Cook at a very gentle bubble for another 3–5 minutes, stirring, until the pudding lightly coats the back of the spoon. It should still flow rather than stand in a stiff mound: it thickens as it cools. If it seems too thick, stir in a small splash of milk and bring back to a simmer. An adult divides it between the four bowls.
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Serve warm or chill promptly
For a warm dessert, let portions cool to a comfortable eating temperature and serve promptly. For cold sütlaç, cool the bowls quickly, using a shallow tray of cold water around their bases if helpful; keep water out of the pudding. Cover and refrigerate promptly, ideally within 1 hour of cooking, then chill for at least 2 hours. Add a little cinnamon just before serving, if wanted.
From the table: Sütlaç is a Turkish milk-and-rice dessert. It can be made on the hob or finished in the oven in other versions. Our simple family adaptation is cooked entirely on the hob and served warm or chilled, with cinnamon optional.
↑ Back to the recipe menuFour words for your cooking notebook
Sumac: A tangy red-purple ground spice. Buy food-grade sumac from a shop; our recipe uses it to season chicken wings.
Pide: A Turkish bread that takes several forms. Our small filled pide are shaped like pointed boats.
Köfte: Seasoned patties or meatballs with many regional versions. Our mild recipe uses beef.
Sütlaç: Turkish rice pudding. This version is cooked on the hob and served with a little cinnamon if you like.
Your tasty passport · Turkey
You cooked. You shared.
You made a meal together.
Sharing starts before the first bite: with kitchen jobs, ideas and a place at the table. Remember one small thing that helped everyone enjoy cooking together.
- Write TURKEY or TÜRKİYE at the top of a new notebook page. Draw the dish you made and add the date.
- Draw four plates and write a different flavour or texture beside each: perhaps tangy, savoury, soft or creamy.
- Remember one thing you shared today: an ingredient, a cooking job, an idea or a kind word.
- Earn your SHARING stamp: invite everyone to say what they enjoyed, and choose one dish you would make together again.
Food detective: Does sharing a meal mean everyone has to choose the same flavours? No. We can offer small portions, listen to preferences and leave optional toppings on the side. A grown-up checks everyone’s dietary needs before cooking.
A word for your journey: Merhaba — hello. At the table: Afiyet olsun — Enjoy your meal.
Food and discovery notes for grown-ups
This original Quesbo adventure offers approachable family adaptations with mild seasoning and clearly shared cooking jobs. Pide, köfte and sütlaç have many regional and household versions; sumac gives our chicken wings a gently tangy flavour. This menu offers a small introduction to Turkey’s varied cooking. Follow each recipe’s specific cooking and storage guidance, especially for raw meat, chicken bones and cooked rice. Recipes have not been kitchen-tested. Food images are AI-generated serving illustrations.
- Make These Tangy Sumac And Oregano Wings
- Sumac Lemon Baked Chicken Wings
- Turkish Flat breads with Cheese, Tomato and Egg; Yumurtali Pide
- Turkish Meatballs and vegetables casserole; Izmir Kofte, my way
- Rice Pudding (Sütlaç)
- Cooking your food
- How to chill, freeze and defrost food safely
- Home food fact checker
- Storing and reheating baby food
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